Homemade Plant-Based Yogurt Recipes

Per request, I will share my homemade plant-based yogurt recipes.

Yogurt was one of the foods I found hard to buy zero waste. If you eat dairy, you can find yogurt in glass jars but not if you’re vegan. So instead, I had to experiment and figure out how to make my own. After many experiments, here are my kid’s approved, homemade plant-based yogurt recipes.

First of all, anytime you’re fermenting food you need to make sure to Sterilize everything! – You don’t want the yogurt cultures competing with any bacteria in your pots and jars. The easy way to sterilize is by either dip clean jars into boiling water or put them in a F170 oven for 5 minutes. 

For the probiotic, if you’re using probiotic use the capsules that have the powder inside and make sure they contain at least 30-40 billion bacteria. 

Recipes:

Coconut yogurt #1 

This yogurt is raw food yogurt and requires a bit more work since it’s made with young coconuts but so worth it because it’s delicious. 

·      Meat from 4 young coconut

·      juice from 1/2 young coconut

·      1 tsp agave nectar

·      1 tbsp coconut butter, soften

·      2 tsp raw apple cider vinegar or lemon juice

·      2 tsp non-dairy probiotic powder

·      Seeds scraped out from 1/2 vanilla bean

Place everything in a blender or food processor and blend until smooth. Place in yogurt maker or in a warm place and let it ferment for at least 5 hours. (Yesterday I could not find my yogurt maker, so I put yogurt in glass jars on top of crook pot that was cooking beans).

Place in fridge to cool it down before eating it. Eat it like it is or add fruit to it for a fruity flavor.

Coconut yogurt #2

This is a super easy yogurt recipe because you use canned yogurt, but it makes a super-rich and creamy yogurt. 

·      2 cans full-fat coconut milk 

·      4 vegan probiotic capsules or 4 tbsp store bought coconut yogurt

·      2 tsp raw apple cider vinegar

·      Flavoring (optional): 2 tbsp maple syrup or ½ vanilla bean

Blend coconut milk with flavoring if using. If using vanilla, split the bean in a half lengthwise and use a knife to scrape out seeds and add to coconut milk. Add probiotic capsules or coconut yogurt and pour mixture into 8 oz mason jars. Cover the jar with a cheesecloth or kitchen towel and secure it with a rubber band. Let it sit at room temperature to let culture develop for 24-48 hours, depending on how sour taste you want. Once done, keep yogurt in the fridge. It will thicken in the fridge. 

Cashew Milk Yogurt

• 1 1/2 cups raw whole cashews – See Notes for Greek-style.
• 3 cups water, divided
• 2  plant-based probiotic capsules
• 2 tbsp maple syrup (optional)
• If not using a high-speed blender, soak cashews overnight or in hot water for about 2 hours. Then drain and rinse.
• • In a blender combine cashews with  water. Blend for a  1 minute, then stop to scrape down the sides, if needed. Blend for at least 1 more minute or until completely smooth.
    
• Strain  the cashew milk into a sauce pan  and bring it just to a simmer. Whisk frequently as the milk is coming to temperature. Be sure to scrape the bottom and corners of the pan where most of the thickening happens. Simmer for about 30 seconds, then remove from heat. 
• Add 6 cups of water to crock pot and turn onto high. Cover with lid
  
  
• Allow the mixture to cool until it reaches 100 to 110 degrees F. 
• Open the probiotic capsules , and sprinkle the powdered contents onto the cashew milk and add apple cider vinegar and flavor if using. Whisk everything into the milk. Immediately pour into  Cover with clean lids.
• Turn off crock pot and add jars with yogurt into crockpot.
• Cover with beach towel.
  
  
• For less tangy yogurt, try 10 hours (this is the default time for some IP models). For tangier yogurt choose 12 to 14 hours of incubation. Don’t disturb the yogurt during incubation.
  
• The yogurt will thicken even more once chilled. Always use clean utensils when scooping out individual portions. Keep the yogurt refrigerated, and enjoy within 7 to 10 days.

Once you have made a batch of yogurt, save a couple tablespoons of the yogurt to use as a starter for your next batch. This way you do not need probiotic capsules. The yogurt will last for at least 7 days in the fridge in a mason jar with a lid.